Description
Deliciously rich cheesecake bars made with a buttery cake base and a smooth cream cheese topping, flavored with vanilla and almond extracts. Perfectly baked to golden edges with a creamy, slightly jiggly center that sets as it cools.
Ingredients
Scale
Base
- 1 box 15.25 ounce yellow cake mix
- ½ cup unsalted butter
- 2 large eggs
Cheesecake Topping
- 8 ounces cream cheese
- 2 large eggs
- 1 pound powdered sugar (about 4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Soften cream cheese: Remove cream cheese from the fridge and let it sit at room temperature until softened, or microwave in 15-second bursts until very soft, about 30 to 60 seconds.
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving at least 1 inch overhanging on the sides to easily lift bars later.
- Melt butter: Place butter in a microwave-safe bowl and heat until melted, about 45 seconds. Alternatively, melt butter in a small saucepan over medium heat and let it cool slightly.
- Make cake base: Add the yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about 1 minute. Spread this thick batter evenly in the prepared pan.
- Prepare cheesecake layer: In the same bowl, combine softened cream cheese, remaining 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until smooth and fully combined, scraping down sides as needed. Pour over cake base and spread evenly.
- Bake bars: Bake for 40 minutes, or until edges are golden brown and center is slightly jiggly. Remove from oven and place on a wire rack to cool for 2 hours, allowing bars to set.
- Serve: Run a knife around pan edges to loosen bars. Lift the entire slab out using parchment paper edges and transfer to a cutting board. Cut into 24 pieces. Optionally, sprinkle additional powdered sugar on top before serving.
Notes
- Soften cream cheese ahead to ensure smooth cheesecake layer without lumps.
- Using parchment paper with overhang makes removing bars easier and cleaner.
- Do not overbake; the bars should still be slightly jiggly in the center to maintain a creamy texture.
- Optional sprinkle of powdered sugar adds a pretty finishing touch.
- Letting bars cool fully improves texture and ease of slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
